Tomato and Orange Soup Recipe
Tomato and Orange Soup Recipe with Tomatoes, Orange, Butter, Onion, Chicken Stock and Bay Leaf.
INGREDIENTS
1 oz (25g) Butter
1 Onion, sliced
1 oz (25g) Plain Flour
15 oz (425g) Tin of Tomatoes
1 1/2 pints (750ml) Water
1 Chicken Stock Cube
1 Bay Leaf
1 Teaspoon Salt
1 teaspoon Sugar
Black Pepper
1 Small Orange
METHOD
Melt the butter in a saucepan and add the onion. Cover and cook slowly until translucent without browning. Stir in the flour, and add all the other ingredients except the orange. Bring to the boil and simmer for 20 minutes.
Remove the bay leaf. Peel the orange skin with a potato peeler and slice into very fine strips. Sieve or blend the soup, add the orange rind and then reheat for 2 minutes before serving.
Serves 4.
Based on the Tomato and Orange Soup recipe in:
Day by Day Cooking
by Marry Berry (Hamlyn 1977).